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DerechosPreviewFecha Public.TítuloAutor(es)Tipo
1openAccessJFoodSci2022-Molina.pdf.jpg1-mar-2022Unraveling seasonings impact on cooked rice quality: Technological and nutritional implications for sushiMolina, Carla N.; Garzón, Raquel CSIC ORCID ; Rosell, Cristina M. CSIC ORCID artículo
2openAccessInt J Food Science and Technology-2009-Effect of temperature and consistency on wheat dough.pdf.jpgmar-2009Effect of temperature and consistency on wheat dough performanceRosell, Cristina M. CSIC ORCID ; Collar, Concha CSIC ORCIDartículo
3closedAccessaccesoRestringido.pdf.jpgdic-2000The baking process of wheat rolls followed by cryo scanning electron microscopyRojas, Jose A.; Rosell, Cristina M. CSIC ORCID ; Benedito Mengod, Carmen ; Pérez Munuera, Isabel; Lluch, María Ángelesartículo
4openAccessFood Hydrocolloids 2019-Gasparre.pdf.jpg28-jun-2019Role of hydrocolloids in gluten free noodles made with tiger nut flour as non-conventional powderGasparre, Nicola CSIC ORCID; Rosell, Cristina M. CSIC ORCID artículo
5openAccessfoods-11-01165-v2.pdf.jpg18-abr-2022Interactions between Ascophyllum nodosum Seaweeds Polyphenols and Native and Gelled Corn StarchesGisbert, Mauro; Aleixandre, Andrea; Sineiro, Jorge; Rosell, Cristina M. CSIC ORCID ; Moreira, Ramónartículo
6openAccessBeltrãoMartins2022.pdf.jpg4-abr-2022Acorn flour and sourdough: an innovative combination to improve gluten free bread characteristicsBeltrão Martins, Rita; Garzón, Raquel CSIC ORCID ; Peres, José Alcides; Barros, Ana I.R.N.A.; Raymundo, Anabela; Rosell, Cristina M. CSIC ORCID artículo
7openAccessEuropean Food Research and Technology-2008-227-1205-1213.pdf.jpgago-2008Breadmaking performance of protein enriched, gluten-free breadsMarco, Cristina; Rosell, Cristina M. CSIC ORCID artículo
8openAccessNutrients-2013-4503.pdf.jpg2013Application of dairy proteins as technological and nutritional improvers of calcium-supplemented gluten-free breadKrupa-Kozak, Urszula; Baczek, N.; Rosell, Cristina M. CSIC ORCID artículo
9openAccessnutrients-11-02105-v2.pdf.jpg4-sep-2019Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic IndexAleixandre, Andrea; Benavent-Gil, Yaiza; Rosell, Cristina M. CSIC ORCID artículo
10openAccessJ Food Eng- Impact of fibers on physical characteristics of fresh and staled bake off bread.pdf.jpg11-ene-2010Impact of fibers on physical characteristics of fresh and staled bake off breadRosell, Cristina M. CSIC ORCID ; Santos, Evaartículo

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